Reviewed: May 5, 2007

These potatoes were way to strong with parmesan cheese to be served at breakfast. I would consider serving it again, but only as an evening meal side dish.

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3 users found this review helpful

Reviewer:

MOMCLRH2O

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: May 1, 2007

For additional flavor, I use one can of cream of potato soup and one can of cream of celery, plus a chopped onion in the mixture. It is delicious every time.

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13 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 7, 2007

I have made this several times & it's always a winner! I follow the recipe just as is, unless I am out of the parmsean. It is still good without it.

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9 users found this review helpful

Reviewer:

JEANNELYNN

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Apr. 7, 2007

Very easy and very tasty! This is a great recipe to go with Easter and Christmas hams because of the simplicity, which I am ALL about on the holidays.

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Reviewer:

Ashlotte

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Reviewed: Mar. 22, 2007

I made this dish for a faculty breakfast and it got an A+! Everyone loved it and a few have asked for the recipe. I added some diced peppers and sliced black olives. I would recommend this dish!

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Wallkill Panther Mom

Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

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Reviewed: Mar. 13, 2007

This was a good recipe. The whole family loved it! I did change the soups, I put in one can of cream of potato and one can of cream of celery. I also only added 1 cup of sour cream. I added one finely diced onion. It was very good! Very cheesy and yummy! Great comfort food! Next time I will add ham or sausage and make it for breakfast! Thanks!!

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Susan

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Reviewed: Jan. 1, 2007

We served this for Christmas brunch and it was a clear favorite. I was so glad it didn't take very long to prepare the night before -- that way I could spend more time enjoying the holiday with my daughters.

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16 users found this review helpful

Reviewer:

Beth McKinney

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Reviewed: Dec. 26, 2006

Everyone just loved this. We agreed, however, that it was a bit soupy and next time, we'll cut the soup in half and perhaps add a dash of pepper or Tabasco.

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12 users found this review helpful